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Frequently paired with
The best thing to pair and share with CRISPY ZUCCHINI
Ingredients
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Zucchini Fingers
Tabasco Mash Aioli
Optional Garnish / Prep
Method
Zucchini Fingers
Prepare zucchini
Wash zucchini and trim both ends. Cut each medium zucchini into 3–4 long sticks (about 3/4-inch thick) to create 'fingers'. Pat dry thoroughly with paper towels — removing surface moisture helps the coating adhere and reduces splatter when frying.
Set up dredging stations
Place flour in a shallow wide bowl and season with 1/2 tsp kosher salt, 1/4 tsp black pepper, garlic powder and onion powder measured from ingredients. In a second bowl, whisk together the eggs and milk until blended. In a third shallow bowl, combine panko, cornmeal, grated Parmesan, smoked paprika, remaining 1 tsp kosher salt and remaining 1/2 tsp black pepper; mix thoroughly so the cheese distributes evenly.
Dredge zucchini
One at a time: coat zucchini fingers in the seasoned flour, shaking off excess; dip into the egg wash allowing excess to drip; press into the panko-cornmeal-Parmesan mixture, coating all sides and pressing gently so crumbs adhere. Place on a wire rack set over a baking sheet. Repeat with remaining zucchini. For an extra-crispy result, double-dip: return coated fingers to the egg wash and again to the breadcrumb mixture.
Heat oil
Pour neutral oil into a large, heavy skillet to a depth of about 1/4 to 1/2 inch (roughly 1 cup depending on pan). Heat over medium-high until oil reaches 350°F (175°C) or a small breadcrumb sizzles and browns in about 20–30 seconds. Maintain steady heat — reduce to medium if the oil is smoking or browning too quickly.
Fry zucchini
Carefully add zucchini fingers to the hot oil in a single layer without crowding (work in batches). Fry 2–3 minutes per side or until golden brown and crisp. Use tongs to turn. Total fry time per batch will be about 4–6 minutes depending on thickness. If oil temperature drops too low between batches, increase heat briefly to recover temperature.
Drain and season
Transfer fried zucchini to a paper towel-lined baking sheet or wire rack to drain. Immediately season lightly with a pinch of salt while still hot. Keep finished batches warm in a low oven (200°F / 90°C) on a rack while frying remaining zucchini.
Tabasco Mash Aioli
Make the aioli base: In a small bowl, combine mayonnaise, Greek yogurt, lime juice, Tabasco sauce, minced garlic, Dijon mustard and honey. Stir until smooth.
Adjust texture and flavor: Taste and add smoked paprika, salt and pepper. If you want spicier, add up to an additional 1 tbs Tabasco or 1 tsp of extra, tasting as you go. If the aioli is too thick, thin with 1–2 tsp cold water or more lime juice to reach desired dipping consistency.
Mash for body (optional): For a slightly textured 'mash' character, use the back of a spoon or a fork to lightly press the minced garlic and Tabasco into the mayo mixture for 10–15 seconds; this helps integrate oil and solids and rounds flavors. Alternatively, pulse briefly in a small food processor for a very smooth emulsion.
Chill briefly: Cover and refrigerate the aioli for at least 15 minutes (or up to 2 hours) to let flavors meld. Bring to room temperature for 5 minutes before serving if chilled for longer.